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| Alena & Ron at the Rhododendron Garden |
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| Mia Rose enjoying the slide on the playground |
For dinner tonight I needed something easy and quick. Gnocchi is often a dish that fits that; I have not made it in a while plus there were still plenty of potatoes left. Homemade Gnocchi is really - trust me - easy. You can cook the potatoes the night before, in the morning, or whenever you have time. Put together the dough - it is really done in a snap, then top it with pesto and it is one delicious meal...You prefer a vegan dish? Just leave out the Paremsiano Regiano.
Gnocchi
1 1/4 lbs potatoes {I use Russets for Gnocchi}
1-3/4 C flour {generous}
1-2 tsp Salt
2 Tbl Olive Oil
1. Peel potatoes and boil in salt water until done
2. Pour flour into a large bowl - Push potatoes through a ricer onto the flour; add salt & Olive Oil
3. Mix everything gently together with a dough scraper {or by hand} until you have a firm dough
{the process takes about 5-6 minutes}
***Bring a large pot of water with salt to a boil***
4. While water is warming up, divide dough into four equal parts Form, and shape each one into a long
rolls. Cut each roll into equal gnocchi, each about 1 inch, or longer (2.5 cm)
5. When water is boiling, add the entire Gnocchi batch at once to the boiling water at once. Turn heat
down to a simmer. Cook for about another minute once they float to the surface and remove with a
skimmer from the water to a serving dish.
6. Top with your favorite topping
This is a perfect, delicious dinner :)